Categories: Dessert, Gluten-Free

Ingredients

• 1 cup sorghum flour or brown rice flour
• 1 cup tapioca starch
• 1 cup organic cane sugar
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 cup vanilla soy, rice, coconut, or almond milk
• 1/4 cup organic free-range eggs, beaten or Ener-G egg replacer
• 3 tablespoons coconut oil, melted
• 1 tablespoon bourbon vanilla extract
• 1/4 teaspoon lemon juice
• 2 cups confectioner's (powdered) sugar
• 2 tablespoons cocoa powder
• 2-3 tablespoons vegan butter
• 2 ounces cold strong coffee, more as needed (or use vanilla rice milk if you don't like coffee)
• 1 teaspoon bourbon vanilla

Directions

1. Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.

2. In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.

3. Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

4. Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

5. Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

6. Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner’s sugar.

7. Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Email to a friend | Print this recipe | Back